{"id":5772,"date":"2014-05-19T19:57:10","date_gmt":"2014-05-19T19:57:10","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5772"},"modified":"2014-02-07T20:10:05","modified_gmt":"2014-02-07T20:10:05","slug":"schwarzbrot-a-la-maria","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/19\/schwarzbrot-a-la-maria\/","title":{"rendered":"Schwarzbrot \u00e0 la Maria"},"content":{"rendered":"

Zutaten<\/strong>
\n600 g Roggenschrot grob
\n750 g Wasser
\n1 P\u00e4ckchen Sauerteigextrakt
\n250 g Sonnenblumenkerne abends vorher ansetzen.
\n500 g Roggenschrot mittel
\n500 g Roggenschrot grob
\n500 g Weizenschrot fein
\n3 EL Salz
\n1 W\u00fcrfel Hefe mit 1 Teel\u00f6ffel Zucker und 100 ml lauwarmem Wasser verr\u00fchren
\n500 g Wasser lauwarm
\n1\/2 Glas Sirup am n\u00e4chsten Tag dazugeben<\/p>\n

Zubereitung<\/strong>
\nAlles miteinander verkneten, in zwei Backformen an einem warmen Ort ca. 1 Std. gehen lassen.
\nBacken: Hei\u00dfluft 180\u00b0C – 90 Minuten<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 600 g Roggenschrot grob 750 g Wasser 1 P\u00e4ckchen Sauerteigextrakt 250 g Sonnenblumenkerne abends vorher ansetzen. 500 g Roggenschrot mittel 500 g Roggenschrot grob 500 g Weizenschrot fein 3 EL Salz 1 W\u00fcrfel Hefe mit 1 Teel\u00f6ffel Zucker und 100 ml lauwarmem Wasser verr\u00fchren 500 g Wasser lauwarm 1\/2 Glas Sirup am n\u00e4chsten Tag … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[125],"tags":[304],"class_list":["post-5772","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-brot","item-wrap"],"yoast_head":"\nSchwarzbrot \u00e0 la Maria<\/title>\n<meta name=\"description\" content=\"- Schwarzbrot \u00e0 la Maria\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/19\/schwarzbrot-a-la-maria\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Schwarzbrot \u00e0 la Maria\" \/>\n<meta property=\"og:description\" content=\"- Schwarzbrot \u00e0 la Maria\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/19\/schwarzbrot-a-la-maria\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2014-05-19T19:57:10+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/19\\\/schwarzbrot-a-la-maria\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/19\\\/schwarzbrot-a-la-maria\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Schwarzbrot \u00e0 la Maria\",\"datePublished\":\"2014-05-19T19:57:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/19\\\/schwarzbrot-a-la-maria\\\/\"},\"wordCount\":72,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Brot\"],\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/19\\\/schwarzbrot-a-la-maria\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/19\\\/schwarzbrot-a-la-maria\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/19\\\/schwarzbrot-a-la-maria\\\/\",\"name\":\"Schwarzbrot \u00e0 la Maria\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-05-19T19:57:10+00:00\",\"description\":\"- Schwarzbrot \u00e0 la Maria\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/19\\\/schwarzbrot-a-la-maria\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/19\\\/schwarzbrot-a-la-maria\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/19\\\/schwarzbrot-a-la-maria\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Schwarzbrot \u00e0 la Maria\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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M\u00e4rz 2013","format":false,"excerpt":"Zutaten 500 ml Buttermilch 400 g Vollkorn-Roggenschrot 100 g Vollkorn-Weizenmehl 1 TL Salz 50 g Margarine 25 g Hefe Zubereitung Programm: Normal Br\u00e4unung: dunkel","rel":"","context":"In "Brot und Br\u00f6tchen"","block_context":{"text":"Brot und Br\u00f6tchen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/brot-und-brotchen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5170,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/automat-dinkel-buchweizen-brot\/","url_meta":{"origin":5772,"position":3},"title":"Automat: Dinkel-Buchweizen-Brot","author":"Steffen","date":"25. 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